PART 2: THE CREAMY CANVAS – BUILDING THE YOLK BASE
This is where the magic starts.
Separate the yolks from the whites. Place the yolks in a medium bowl.
Using a fork, mash the yolks into a fine, crumbly paste.
To the yolks, add:
½ cup high-quality mayonnaise (Duke’s for tang, Kewpie for richness, or Hellmann’s for classic flavor)
1 tablespoon Dijon mustard (for sharpness and emulsification)
1 tablespoon plain Greek yogurt or sour cream (for tang and to lighten the texture)
Whisk vigorously until the mixture is completely smooth, creamy,
